The Blog of a guilt-free Foodie…

Posts Tagged ‘Tofu’

I’ve been craving the Pad Thai we had on our holiday so badly, I had to try and re-create it! The meat-loving Boyfriend said he would be happy to eat this for dinner every day, so that must be a good sign…After many ruined attempts with a sticky noodle mess, we have realised that the secret to stir-fried Noodles is to dunk them in ice water once cooked, and then let them dry before adding to your veg. The key ingredients to Pad Thai are Rice Noodles, Bean Sprouts & Tomato Paste. The rest depends on the Chef…

If you’re looking for a crowd-pleaser – this is it. My boyfriend & I made a giant batch of this Curry for my sister’s 21st, and served it to 15+ meat eaters who happily chowed it down! I also fed this to my Hungarian, Salami-loving friend the other night, and she commented on how good it was…so there we go, it’s Carnivore approved! I’m actually not a big fan of Nigella, but i happened to come across her making this one day on her TV show and realised it would be a cinch to veganize (just leave out the fish). It was also really simple to memorize, as the ingredients are pretty basic and come together quickly. We had this curry with cooked Barley because i love its chewy texture, but it would be equally great with Brown Rice. I think it’s quite obvious that I’m missing Thailand already…

Ingredients:

1/2 Red Onion, sliced

1-2 cloves Garlic (mine was massive so i just used one!)

1 Tblsp. minced Ginger

2 Carrots, cut into chunks

1 Yam, peeled & cut into same sized chunks as Carrot (Butternut works well too…)

– Stir in Chilli Paste and Cream off the top of Coconut Milk. Then add the rest of the Milk along with Stock and Tomatoes.

– Add Tofu and Lemon Grass and stir to combine. Simmer 35 -45 mins. – until Carrots are cooked through. In the last few minutes of cooking, add Mange Tout and Spring Onion.

– Remove Lemon Grass stalk. Sprinkle with Coriander and serve on a bed of cooked Barley.

* About 6 servings

** The trick to great, spongy Tofu: drain & press as usual, then wrap in Clingwrap and freeze until needed (atleast a day ahead, but can be kept in freezer for a good couple of weeks). On the day you will be using it, let Tofu defrost completely and then squeeze out any excess liquid. Now it is ready to be added to your dish, and will soak up any sauce that surrounds it – and will also have a wonderful, chewy texture!

Tofu Scramble: the perfect dish to have by the poolside for brunch, especially if your housemates are filling the kitchen with the smell of bacon & eggs! As I’m on vacation at the moment, I didn’t have many herbs & spices on hand, so feel free to add whatever you have lying around…I served mine on Sprouted Wheat Bread with a Veggie Sausage, but it would be equally delicious on baguette/ciabatta/rye, etc. The creamy Avo, however, is a must on the side to add to each mouthful of scramble!

Ingredients:

1 Block of Firm Tofu, drained

2 cloves Garlic, minced

1/2 Onion, chopped

1 tsp. Fresh Ginger, grated

Red/Yellow/Green Pepper, chopped

1 Tomato, chopped

1 Tblsp. Spring Onion, minced

1/2 – 1 tsp. Tumeric (add less first, then taste and add more if needed)

1/2 tsp. Paprika

1 tsp. Oregano

Pepper

Salt

Method:

–Crumble Tofu with your hands into a bowl. Mix in spices and set aside.